tony b

Another fun coincidence - Friday evening I did a peach glazed pork chop and used this vinegar to thin out the Peachalicious BBQ sauce. It's corn season! Direct, main grate, peach wood chunks. Plated with basmati rice and a side salad.

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

Welcome aboard! What are you cooking on now?

Good Luck - finding a used KK for sale is rare indeed! Owners' are far too happy with them to part with one, unless there are extenuating circumstances (moving or upgrading).

I think @tekobo is giving you a run for your money!

Just don't let Doc (@mguerra) see this - ha, ha!

That combo sounds better to me. I agree that Crossroads needs "help." I like the Swamp Venom, just used it on some bacon wrapped shrimp.

Sounds yummy. Big Dizzy Pig fan here. Have to admit that the Firewalk isn't my favorite jerk seasoning though. Glad you solved the creep problem.

Most of the temperature control is by the top vent. The lower vents don't have much impact, as long as you don't starve the fire. What the lower vent does impact is the amount of charcoal that is burning. The KK is super efficient once heat soaked, so you can dial back the lower vent to conserve fuel.

Another odd ball thing to check. Is your KK on a solid surface (patio) or one with a bit of flex (deck)? Mine is on a deck and I discovered that when walking around the grill the flex/bounce will cause the top vent to move enough to mess with the temperature. Others have seen this, too. Fit is simple. Get a spring and put it on the shaft of the top vent between the spider and the top vent to apply slight pressure/resistance to help stabilize the top vent. It doesn't take a stiff spring for this. Something akin to the spring in the toilet paper holder. They last a couple of seasons and then just replace them.

Looks like you're ready to step up and go for the Peking duck challenge.

Nice. There's a simple solution to the creep - get a Guru.

Very nice.

I have just about every option for the rotisserie- basket, cradle, spit/tines and Octoforks. I use them all, except for the Octoforks, which I dislike for multiple reasons. As far as cleaning any of them, I do an overnight soak in Powdered Brewers Wash (PBW). Most everything just rinses off and what doesn't rinse off, wipes off easily with a damp sponge or paper towel. Don't let cleaning be a major factor in your decision making. Get what you think will best suit your cooking plans.

Bummer, dude. But you still get to enjoy that awesome space in the meantime.

Yeah, most folks don't know that making whiskey starts out the same as beer. They deviate in that you don't add hops to the wort when making whiskey and you distill it instead of carbonating it.

👍

Good luck. I know that you will love whatever you finally decide.

Just be careful not to wash off the bark that you've worked so hard to create by spraying too heavily/frequently.

To be honest, I've been perfectly happy with my 23" and never considered a 2nd KK. Back in the day when I had the POSK, I did get the small Grill Dome, thinking I'd waste less charcoal cooking smaller meals on it than the bigger one. Since I've owned the KK, which is about the same size as the old one, I never use the baby Grill Dome. Also, at the time that I bought my 23", it was the biggest one that Dennis made. All things considered, I'd probably stick with my single 23," but I do appreciate the versatility of the 32".

I'd eat that!

I can relate Syz. I still have a couple of boxes left of the original RJ cocochar. It was good stuff - even Naked Whiz liked it. I also have Dennis' first attempts at it, too. Pretty good, but he wasn't happy with it (is he ever??) I just keep stacking the newer stuff on top of the old boxes and never seem to get down to them? Unlike you, I NEVER had anyone coming round to repurchase my stash!

I've become enamored with this recipe for Taiwanese Street Corn from Milk Street, with a couple of "enhancements" by me. Basics are to grill the corn in the husk (my SOP) and then shuck and slather on the sauce, turning and basting to get a nice caramelization. Basic sauce is Oyster sauce, Worcestershire sauce, Gochujang, rice vinegar, cilantro and sesame oil. I kicked it up with some fish sauce and the star ingredient - Szechuan pepper oil. Staggered cooks - used the half grate for the veggies and lower grate for the steaks and red onion. A grilled Cesar salad with grilled romaine and red onion, a side of asparagus, the corn and crusty bread. Everything direct at 350F, with mesquite wood chunks. Steak is just sirloin with coffee/ancho rub and Gunpowder. Half of the grilled onion went into the salad, the other half into the sautéed mushrooms. Plated with the nice Pinot Noir from the pot roast dinner the other night.

Nice burger! Look Aussie, no beets!!!

Welcome to the Obsession and thanks for sharing your pictures. Your adventure is just getting started - have fun!!